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Roast beef rolls with mushroom tapenade
Try these roast beef rolls with mushroom tapenade
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Ingredients
Directions
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Place the roast beef slices next to each other on a shelf.
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Heat the oil and fry the shallot for 2 minutes. Stir in the chestnut mushrooms and cook for 2 minutes while stirring. Allow to cool.
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Stir in the cream cheese. Stir in the cream cheese with the mushroom mixture and 2 tablespoons of capers into a tapenade. Season with salt and pepper.
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Put some tapenade on each slice of roast beef and roll the meat around it. Mix the ingredients for the dressing.
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Divide the arugula over 4 plates. Halve the roast beef rolls, put them on the arugula and sprinkle with the dressing.
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Sprinkle with the remaining capers. Tasty with roasted brown bread or rye bread.
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Nutrition
335Calories
Sodium0% DV0g
Fat46% DV30g
Protein26% DV13g
Carbs1% DV2g
Fiber0% DV0g
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